Sweetbreads with Caper and Lemon Sauce from The Intolerant Gourmet by Barbara Kafka

Name: Sweetbreads with Caper and Lemon Sauce from The Intolerant Gourmet by Barbara Kafka
Ingredients: ½ cup rice bran; 1 tablespoon fresh lemon juice; 2 tablespoons capers in salt (do not rinse them); 2 cups chicken stock (any of the homemade stocks, or sterile-pack); 1½ pounds sweetbreads, cleaned (see sidebar, opposite) and cut into approximately 4-inch pieces; Safflower oil

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It is too bad that sweetbreads are usually served and eaten only in restaurants. They are easy and quick to make, and actually most people love them. Try to avo

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Ingredients

½ cup rice bran
1 tablespoon fresh lemon juice
2 tablespoons capers in salt (do not rinse them)
2 cups chicken stock (any of the homemade stocks, or sterile-pack)
1½ pounds sweetbreads, cleaned (see sidebar, opposite) and cut into approximately 4-inch pieces
Safflower oil